Seafood Christmas Biryani

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2.Heat 2 tablespoons of ghee or oil in a large heavy-bottomed pan over medium heat. Add cumin seeds, cardamom pods, cloves, bay leaves, and cinnamon stick. Sauté until fragrant, about 1 minute.

3.Add the sliced onions and cook until golden brown, stirring frequently to prevent burning, about 8-10 minutes.

4.Stir in the ginger-garlic paste and green chilies, cooking for 2 minutes until the raw smell disappears.

5.Add the chopped tomatoes and cook until they soften and oil starts to separate, about 5 minutes.

6.Mix in turmeric powder, red chili powder, garam masala, and salt. Cook the masala for 2 minutes, stirring continuously.

7.Add the whisked yogurt and cook for another 3-4 minutes until the mixture thickens and oil separates from the masala.

8.Add the prawns and fish chunks gently, coating them with the masala. Cook for 5 minutes until the seafood is partially cooked but still firm.

9.Stir in half of the chopped coriander and mint leaves, and the lemon juice. Remove from heat.

10.In a separate large pot, bring 3 cups of water to a boil with a pinch of salt. Add the soaked and drained rice and cook until it is 70% cooked (the grains should still have a bite). Drain the rice and set aside.

11.Preheat the oven to 350°F (175°C).

12.In a heavy oven-safe pot or Dutch oven, layer half of the partially cooked rice. Spread the seafood masala evenly over the rice layer. Sprinkle the saffron milk over the seafood, then cover with the remaining rice.

13.Drizzle the remaining 2 tablespoons of ghee or oil over the top layer of rice. Sprinkle the remaining coriander and mint leaves.

14.Cover the pot tightly with a lid or aluminum foil to trap the steam. Bake in the preheated oven for 25 minutes to allow the flavors to meld and the rice to finish cooking.

15.Remove from the oven and let it rest, covered, for 10 minutes before opening.

16.Gently fluff the biryani with a fork, garnish with fried onions if desired, and serve hot with raita or a fresh salad.